PENGEMBANGAN METODE KIT PEREAKSI BERBASIS ALIZARIN MERAH S UNTUK DETEKSI BORAKS PADA BEBERAPA MAKANAN

• Main Author: Lestari Pratiwi, Vani
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44340
• Institution: Institut Teknologi Bandung

Borax is one of the chemicals that are often abused and added in foods, such as meatballs, noodles, lontong and others. This study aim to develope a method of borax detection with a reagent kit. Kit worked based on reaction between alizarin red S (ARS) and borate ion in base condition, so that the colored complexes can be obse rved by visual detection. Research was conducted in several stages, i.e preliminary test, reagent optimization (concentration of reagent, pH and buffer concentration), application procedure optimization (reagent droplet number, water immersion volume and immersion time), stability test, method validation and application. From the results of study was obtained, 0,07 mg/mL ARS-based reagent kit in phosphate buffer pH 8. Results of validation method indicated, the kit had sensitivity and specificity of 100%; False positive and false negative rate of 0%; Intra-day and inter-day precision of 100%; Detection limit of 0,08 mg/mL; and robustness of eligible methods. The detection kit was still stable until the 28 th day when stored at cold temperature. Of the 60 samples tested, 9 (15%) samples tested positive for borax and 51 (85%) samples tested negative for borax. Based on the results of study indicated that the developed reagent kit can be used as a method of borax detection in foods.